Preheat the oven to 350°F.
Place the cashews on a baking sheet in a single layer. Toast in the
oven until fragrant, about 5 minutes. (They will crisp up as they
cool.)
Place the chicken pieces in a large bowl. Sprinkle with salt and
pepper and toss to coat evenly.

In a large nonstick skillet, heat 1 tablespoon of the vegetable oil over
high heat until very hot. Add half of the chicken to the skillet and stir-
fry (stir as you cook) until lightly browned but not cooked through,
about 3 minutes. Transfer to a plate.

Add the remaining tablespoon vegetable oil to the skillet; then add
remaining chicken, garlic and white parts of the scallions. Stir-fry
until the chicken is lightly browned but not cooked through, about
3 minutes. Return the first batch of chicken to the pan. Turn the
heat down to medium and add the rice vinegar; cook until
evaporated, about 30 seconds.

Add the hoisin sauce, soy sauce and water; cook, tossing, until the
chicken is cooked through, about 1 minute. Remove from the heat.
Stir in the scallion greens, cashews and sesame oil. Serve
immediately.

Serving
Suggestions

serve with rice

Originally Submitted
9/4/2017

0 Out of 5 from
0 reviews

You can add this Cashew Chicken recipe to your own private DesktopCookbook.